Prep 10 mins
Cook 15 mins
I made this tonight to accompany Thai Coconut Rice. and wow was it yummy! It is from the January 2011 issue of Cooking Light. and I am posting with a few minor tweaks. I only had one can of coconut milk tonight, and as I looked at the two recipes I realized I needed double that. A little internet sleuthing brought me to a way of making coconut milk at home (without buying a whole coconut!) so I thought I would post it here in case others ever need that emergency substitution. PLEASE NOTE: Cook time here does not include marinating time of 2 hours.
- For coconut milk:.
- Combine dried coconut and boiling water; let steep 5 minutes.
- Puree in a blender or food processor.
- Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
- Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).
I used canned coconut milk as I had some to use up. Also, I used chilis in adobo in lieu of the Asian chili paste. I made chicken and also a batch of shrimp. The flavors are wonderful, but it had a little too much heat for me. I pan fried them in a little EVOO. I would have liked to taste more coconut than heat, but tweaked, it could easily be 5 stars for our family. Thanks for sharing the recipe. (Buddha says "I will" be making this again, lol. :)